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Whether you’re in the mood for a healthy version or the real deal, we’ve got just the homemade chips for you.
Serves 4
5 large floury potatoes, well scrubbed
Salt
1 Cut the potatoes lengthwise into 1cm-thick slices, then cut each slice lengthwise into 1cm-thick chips.
2 Place the chips in a large bowl of cold water and set aside for one hour (or place in the fridge for up to eight hours).
BAKED
For baked chips:
1 tbsp rapeseed oil, beef dripping or goose or duck fat
3 Preheat the oven to 190°C/170°C fan/gas mark 5. Place the oil, fat or dripping in a large baking dish and place in the oven while it preheats.
4 Transfer the chips to a pot of salted boiling water and cook for 5-6 minutes until just barely tender. Drain well, then return the pan to the hot hob.
5 Allow the chips to steam dry for 1-2 minutes, shaking the pan vigorously every 20 seconds.
6 Carefully transfer the chips into the hot oil. Toss to coat and spread out in a single layer.
7 Season and bake for 30-35 minutes until golden and crunchy. Serve hot.
DEEP-FRIED
For deep-fried chips:
1L peanut or vegetable oil
3 Heat the peanut oil to 160°C in a heavy-bottomed pot over a medium heat or in a deep fryer.
4 Line a baking tray with kitchen paper and set aside.
5 Drain the soaked chips well and pat dry with kitchen paper. Fry in batches, turning frequently, for 3-4 minutes or until the fries are pale in colour and limp. Remove with a slotted spoon to the lined baking tray.
6 Increase the temperature of the oil to 190°C.
7 Fry the chips in batches again, turning frequently, for 3-4 minutes until golden brown. Remove with the slotted spoon and drain on clean kitchen paper. Season with salt and serve hot.
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